Extrusion improved the anti-inflammatory effect of amaranth (Amaranthus hypochondriacus) hydrolysates in LPS-induced human THP-1 macrophage-like and mouse RAW 264.7 macrophages by preventing activation of NF-κB signaling

TNF-α signalling and inflammation: interactions between old acquaintances

(2013) Hana Zelová et al.   INFLAMMATION RESEARCH

Amaranth: A New Millennium Crop of Nutraceutical Values

(2012) Anu Rastogi et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

In vitro inhibition of dipeptidyl peptidase IV by peptides derived from the hydrolysis of amaranth (Amaranthus hypochondriacus L.) proteins

(2012) Aída J. Velarde-Salcedo et al.   FOOD CHEMISTRY

State of Knowledge on Amaranth Grain: A Comprehensive Review

(2012) Valéria Maria Caselato-Sousa et al.   JOURNAL OF FOOD SCIENCE

Glutelin protein fraction as a tool for clear identification of Amaranth accessions

(2011) Mária Džunková et al.   JOURNAL OF CEREAL SCIENCE

Antioxidant activity of amaranth protein or their hydrolysates under simulated gastrointestinal digestion

(2011) María C. Orsini Delgado et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

IGF-1 increases macrophage motility via PKC/p38-dependent αvβ3-integrin inside-out signaling

(2010) Vesna Furundzija et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity

(2010) Mariana Fritz et al.   FOOD CHEMISTRY

Biochemical markers for the diagnosis of venous thromboembolism: the past, present and future

(2010) Giuseppe Lippi et al.   JOURNAL OF THROMBOSIS AND THROMBOLYSIS

Tryptic amaranth glutelin digests induce endothelial nitric oxide production through inhibition of ACE: Antihypertensive role of amaranth peptides

(2010) A.P. Barba de la Rosa et al.   NITRIC OXIDE-BIOLOGY AND CHEMISTRY

Amaranth protein presents cholesterol-lowering effect

(2009) Simone Mendonça et al.   FOOD CHEMISTRY

Anthocyanins, total polyphenols and antioxidant activity in amaranth and quinoa seeds and sprouts during their growth

(2009) Paweł Paśko et al.   FOOD CHEMISTRY

Angiotensin I-converting enzyme-inhibitory peptide fractions from albumin 1 and globulin as obtained of amaranth grain

(2009) E.G. Tovar-Pérez et al.   FOOD CHEMISTRY

Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

(2009) L. Alvarez-Jubete et al.   FOOD CHEMISTRY

Flavonoids and other phenolic compounds in Andean indigenous grains: Quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) and kiwicha (Amaranthus caudatus)

(2009) Ritva Repo-Carrasco-Valencia et al.   FOOD CHEMISTRY

Amaranth proteins as a source of antioxidant peptides: Effect of proteolysis

(2009) Valeria A. Tironi et al.   FOOD RESEARCH INTERNATIONAL

Biomass yield and accumulations of bioactive compounds in red amaranth (Amaranthus tricolor L.) grown under different colored shade polyethylene in spring season

(2009) Laila Khandaker et al.   SCIENTIA HORTICULTURAE

Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients

(2009) L. Alvarez-Jubete et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

The NF- B Family of Transcription Factors and Its Regulation

(2009) A. Oeckinghaus et al.   Cold Spring Harbor Perspectives in Biology

The IKK Complex, a Central Regulator of NF- B Activation

(2009) A. Israel   Cold Spring Harbor Perspectives in Biology

The Nuclear Factor NF- B Pathway in Inflammation

(2009) T. Lawrence   Cold Spring Harbor Perspectives in Biology

NF-κB signaling

(2009) Ellen O'Dea et al.   Wiley Interdisciplinary Reviews-Systems Biology and Medicine

Isolation, purification and characterisation of lunasin from defatted soybean flour and in vitro evaluation of its anti-inflammatory activity

(2008) V.P. Dia et al.   FOOD CHEMISTRY

Bioactive Peptides in Amaranth (Amaranthus hypochondriacus) Seed

(2008) C. Silva-Sánchez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: Phenolic acids and flavonoids with potential impact on its nutraceutical quality

(2008) A.P. Barba de la Rosa et al.   JOURNAL OF CEREAL SCIENCE

Correlations between wet-milling characteristics of amaranth grain

(2008) Andrea N. Calzetta Resio et al.   JOURNAL OF FOOD ENGINEERING